May 30, 2021

Crispy Bird’s Nest

A yummy savoury treat made to look like a bird’s nest with vermicelli and filled with a stuffing of flavorful potato & chicken made to please the kids and adults alike.

Recipe Card 

Ingredients Quantity
Potatoes 2
In chopped 1
Ginger garlic paste 1 tbsp
Chilly chopped 1
Salt
Coriander powder 1 tsp
Garam masala ½ tsp
Black pepper powder 1 tbsp
Chicken 1 cup boneless
Thin roasted vermicelli 100 g

 

Method of Preparation: 

  • Boil the potatoes until cooked.
  • In a pan, sauté onion and ginger- garlic paste.
  • Add salt, garam masala, coriander powder and pepper.
  • Add cooked boneless chicken.
  • Mash cooked potatoes and mix them into the chicken mixture.
  • Deep fry vermicelli after making them nest shape.
  • Fill with chicken potato mixture and serve.

About the Contributor 

Hamisa Soonam

An ardent food lover, certified professional chef and ICCA alumna.

Follow @chef_HamisaSoonam and Hamisa Soonam Siddeeq on Facebook for more recipes and updates.

 

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March 10, 2021

Traditional Pakistani Chicken Biryani

A traditional Pakistani Chicken Biryani recipe made with a beautiful medley of spices, long grain rice and succulent chicken pieces cooked together to perfection making it into a meal fit for the royals. 

Recipe Card

Ingredients Quantity
For Rice  
Green chillies 3
Cumin seeds 1 tsp
Black cardamom 2
Bay leaves 2
Salt 3 ½ tsp
Rice 3 ½ cup
Peppercorns 1 tsp
Cloves 3-4
Mint leaves As required
Basmati Rice (washed and soaked for 30 mins) 3 ½ cups
For the Gravy
Potatoes (cut into large chunks) 3 large
Whole spices (2 Bay leaves, 5 green cardamom, 2-star anise, 3-4 cloves,  1/2 tsp black peppercorns, 2 cinnamon sticks, 2 black cardamom)
Chicken with bones 1.5 Kg
Tomatoes 5
Green chillies 7
Onions 5
Dried plums 3 tbsp
Ginger garlic paste 3 tbsp
Red chilli powder 2 ½ tsp
Turmeric 1 tsp
Coriander powder 2 tsp
Garam masala ¼ tsp
Salt 3 tsp
Yoghurt 1 cup
For Garnish
Saffron in some hot milk 1 pinch
Butter 50 g
Fried onions As required

 

Method of Preparation

  • Boil water with whole spices and green Chili’s. Once boiling vigorously add all of the rice and cook until rice is tender.
  • Strain and set the rice aside in a strainer.
  • Marinate chicken with the spices and yoghurt and keep aside in the fridge.
  • Add oil to a large pot and fry the potatoes until they are just about half-cooked or until the colour changes.
  • Then remove it into a plate and fry onions with whole spices until they are brown in colour.
  • Once brown add the chicken mixture and cook until the chicken has changed colour from outside.
  • Once the colour has changed add the chopped tomatoes dried plums and green chillies.
  • Then add water and chopped mint leaves and reduce until no water is remaining.
  • Once the oil has separated from the gravy add the potatoes.
  • Now cover and cook for about 15 mins until the chicken is fully cooked.
  • Once done add the rice on the top of the gravy as another layer and do not mix.
  • Keep the pot on indirect heat max flame until steam is created.
  • Then add chunks of butter, sprinkled garam masala and saffron milk on top.
  • Cover and cooker for 15 mins (until you start to smell the biryani).
  • Once this is complete you can mix a little and serve with some yoghurt!

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About the Contributor

Waliullah Junaid

Food enthusiast and  Certified Professional Chef.

 

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February 28, 2021

Mirza Ghasemi with Saffron Rice

Mirza Ghasemi is a flavourful Persian eggplant and tomato dish, named after its creator Mohammed Ghasem Khan, the former ruler of Rasht and Iranian ambassador in Russia during the Qajar dynasty. This eggplant with saffron rice recipe is super easy to make and is a sure shot crowd pleaser.

 

Recipe Card: 

Ingredients Quantity
Eggplant 750 g
Garlic 15 g
Tomato 380 g
Egg 2 pcs
Saffron 1 tsp
Salt & pepper As required
Veg Oil As required
Turmeric powder 1tsp
Tomato paste 1 tsp
For Saffron Rice:
Rice 1 cup
Veg Oil 1 tbsp
Butter 1 tbsp
Saffron 1 tsp

 

Method of Preparation: 

  • Roast eggplants and chop them finely.
  • Blanch tomatoes and chop finely.
  • Sauté garlic with turmeric powder in veg oil.
  • Add eggplants and sauté.
  • Add tomatoes and continue to sauté.
  • Add tomato paste.
  • Seasoning with salt and pepper and keep it on middle fire for ten minutes.
  • Fry an egg and mix with your ingredients.
  • Fry the other egg separately for your top of the dish.

For Saffron Rice

  • Cook the rice and mix it with saffron.
  • Serve your main dish with saffron rice.

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About the Contributor

Parisa Poursaid

Food enthusiast, Certified Professional Chef and ICCA Alumni.

 

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February 10, 2021

Pannacotta Sunny Side Up Egg

An interesting Pannacotta and Victoria Sponge Cake dessert presentation, replicating the classic egg and toast breakfast, adding some fun and with creativity.

 

Recipe Card

Ingredients Quantity
For Egg Yolk
Mango puree 150 gm
Sugar 13 gm
Gelatin Sheet 1 sheet
Egg white base
Milk 128 gm
Fresh cream 64 gm
Sugar 26 gm
Gelatin sheet 2 sheets
Vanilla essence 2 drops
Victoria Pound cake as a bread loaf
Flour 115gm
Butter 115gm
Eggs 2pcs
Caster Sugar 115 gm
Vanilla essence 1 tsp
Baking powder 1.5tsp
Milk 15gm

 

Method of Preparation: 

For the Egg Yolk:

  • Heat the mango puree and sugar together on a bain-marie.
  • In the meantime, put the gelatin sheet in water and drop two ice cubes and let it bloom.
  • Once the mixture has melted and the gelatin has bloomed, add it to the mixture and give it a good stir.
  • Gelatin dies at the temperature of 65 degrees and above so make sure the mixture is hot but not boiling.
  • Pour it in the mould once done.
  • Put it in the blast freezer for 15-20 minutes.

For the Egg White:

  • Add milk, cream and sugar in a saucepan and bring them to a boil.
  • In the meantime bring the gelatin to bloom as explained above.
  • Once the mixture is hot and the gelatin has bloomed, then add it in and give it a good stir.
  • Add vanilla essence.
  • Take a 9cm cookie cutter and wrap the bottom with cling film. Pour the mixture into this till you
    have reached the desired height for your egg white part.
  • Then take out the moulds from the blast freezer and very carefully add the mango puree egg yolk in the middle (Be careful to do this properly and that the vanilla part does not spill on the egg yolk).
  • Then put it in the blast freezer for 15minutes again. After that, your sunny side egg will be
    ready to serve.

For Victoria Pound Cake:

  • Preheat the oven to 160-degree centigrade and line a loaf pan cake tin 12X7X3cm with butter and baking paper on the side and bottom.
  • Sift the flour and baking powder and keep it separate.
  • Cream butter and sugar until it is soft and fluffy and then add the vanilla and beaten egg little by little until smooth.
  • Add all the dry ingredients into the creamed mixture and keep alternating it with milk.
  • Mix well and fold all components until it all combines properly.
  • Pour it in the loaf cake pan and bake it for 15-20 minutes at 160 degrees centigrade.
  • The cake will rise nicely because of the eggs and once you take it out, it will take the shape of a loaf of bread. Then you are ready to serve it alongside your sunny side up Panna Cotta.

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About the Contributor

Avishikta Banerjee

Professional Pastry Chef and ICCA Alumni.

 

 

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February 3, 2021

Salmon Blue Cheese

Grilled salmon topped with creamy blue cheese; an irresistibly delicious and healthy combination for a quick, easy and flavourful lunch or dinner.

 

Recipe Card 

Ingredients Quantity
Salmon 200 g / 2 pcs
Rosemary 1 sprig
Thyme fresh 1 sprig
Garlic 3 cloves
Salt & pepper To taste
For Sauce
Blue cheese 50 gm
Milk 1 cup/100 ml
Garlic, minced 4 cloves
Nestle cream 3 taps

 

Method of Preparation

  • Heat a pan and put olive oil in it.
  • Put the salmon on one side of the skin for six minutes and turn on the other side and cook for two minutes with fresh rosemary stick and fresh garlic, and season with salt & pepper and keep aside.
  • The same pan of salmon, after the completion of the frying, put a cup of milk to boil.
  • Then mix blue cheese and minced garlic into it.
  • Add two spoons of  cream to the milk and cheese
  • Then mix them with a whisk until the ingredients are well combined.
  • Put the fried salmon for five minutes in the sauce.
  • Serve it with boiled pasta without any sauce.

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About the Contributor

Yora Mostafa

A passionate food enthusiast and a Professional program student at ICCA Dubai.

For similar recipes and updates follow @yoraaaaa.chef

 

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January 27, 2021

Green Herb Shakshuka

An interestingly healthy take on the traditional Middle Eastern breakfast favourite, shakshuka with eggs braised in a savoury green base making it a perfect and tasty way to celebrate greens.

 

Recipe Card

Ingredients Quantity
US Eggs 4 Nos
Veg/olive oil 4 tbsp
Large stem of leeks 1 stem
Parsley 1 Bunch
Coriander leaves 1 bunch
Dill 1 bunch
Chopped spring onions 40 gm
Cumin seeds 25 gm
Turmeric powder (optional) 15 gm
Crushed garlic 7 cloves
Lime 2 nos
Salt and pepper To Taste
NOTE:  All your greens must be chopped
For the garlic sauce topping
Garlic (sliced thinly) 3 cloves
Harissa 1 Tbsp
Olive oil 20 ml

 

Method of Preparation: 

  • Pour oil in a pan on medium heat.  Add your chopped leeks and a bit of salt.
  • Let it cooked or sweat slowly.
  • Then add your chopped garlic and cumin seeds, cooked and stir them together with the leeks.
  • Add all your herbs in a pan and let all the herbs and chopped spring onions to sweat in your pan on medium-low heat.  Do not burn.
  • Once all the herbs are cooked, add your spinach and turmeric powder (optional), let it cook. On this stage, you can add your turmeric and season it again. Then add water to create a sauce.
  • When most of your liquid has been evaporated, add you lime juice.
  • Create a well for your eggs pour your raw eggs (on each well). Again season it lightly and cover your lid to cook the eggs (your desired texture) on low heat.
  • Once eggs are done add your garlic sauce on top of your eggs.
  • Ready to serve.

Garlic Sauce

  • In a pan, place oil and sliced garlic then add a spoon of Harissa. Take it out from the heat.

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About the Contributor

Maria Belinda Sanderson

Food enthusiast, certified professional chef and ICCA alumna.

 

 

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January 24, 2021

The Malabar Traditional Dessert – Threaded Egg

A traditional North Kerala dessert made of egg yolks and sugar which look like yellow threads or noodles and can be savoured as it is or used as a garnish on puddings or cakes.

 

Recipe Card 

Ingredients Quantity
Eggs 6
Sugar 1 ½ cups
Water 1 ½ cups
Milk powder 1 tbsp
Vanilla extract ½ tsp
Cardamom powder ½ tsp

 

Method of Preparation: 

  • Separate egg yolk and egg white and keep aside.
  • Prepare the sugar syrup.
  • Add the egg yolk in a squeezer and squeeze out into the sugar syrup as shown in the video.
  • Steam cook egg white mixture like cake.
  • Present base as egg white cake and threaded egg on top.
  • Garnish with pomegranate.

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About the Contributor

Hamisa Soonam

An ardent food lover, certified professional chef and ICCA alumna.

Follow @chef_HamisaSoonam and Hamisa Soonam Siddeeq on Facebook for more recipes and updates.

 

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January 20, 2021

Muhallabia Praliné Baklava Cups

An interesting and beautiful fusion of the traditional Middle Eastern desserts Muhallabia and Baklava with the classic French Praline, for a smooth & nutty flavour dessert with that perfect crunch.

 

Recipe Card

Serves: 9  Time: 25

 

Ingredients Quantity
Phyllo dough 4 layers
Melted Butter For brushing the dough
Sugar 1 cup
Butter 1 tbsp
Hazelnuts 250 gm
Milk 2 cups
Cornstarch 7-2 tbsp
Sugar ¼ cup
Light Sugar syrup For drizzling

 

Method of Preparation:

  • In a pan, put sugar on medium heat without stirring until it becomes golden in colour, add 1 tbsp butter and then the hazelnuts.
  • Carefully place the mixture on parchment paper.
  • In a food processor, put the mixture ( keep some aside for garnish) and blend it until you get a creamy silky praliné. Set aside.
  • Each layer of phyllo dough has to be brushed by melted butter before placing it over each other.
  • Cut into squares you should get 9 squares.
  • Place each square in a cupcake tin.
  • Bake for 7 mins in a preheated oven at 170 degrees until it is golden and crispy.
  • Brush the crispy baklava cups with light sugar syrup.
  • In a saucepan, mix milk, corn starch, sugar with 3 tbs of praliné.
  • Keep stirring until you reach creamy smooth mixture.
  • Pour the praliné Muhallabia in each baklava cup and decorate with some hazelnut Croquant et Bon appétit.

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About the Contributor

 

Dina Hamdi

Coming from development background; serving refugees from Syria, Sudan, Iraq and others for 7 years, extending her work for 5 years to support marginalized groups including victims of trafficking and children at risk, Dina's childhood dream was urging her to make a new shift, hence, started food blogging

Dina's mission is to promote the Egyptian Cuisine, pay tributes to international, regional cuisines and develop new recipes. She also involved her development background into her newfound interest and started a challenge under the name of Revive your leftovers #احياء_بقايا_الطعام which received a great response.

In 2019, Dina decided to pursue an old dream which is going to a culinary school and transformed her passion into a career. She enrolled for the Professional Diploma Program -ICCA and became a certified chef.

Currently, Dina is working with different brands as a recipe developer and brand ambassador.

 

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January 17, 2021

Egg and Mushroom Tortilla Wrap

Egg & Mushroom Wraps packed with Mediterranean flavours from oregano, black olives, mozzarella cheese, and sun-dried tomato paste, is a perfect power-packed option for breakfast, lunch, or dinner!

 

Recipe Card

Ingredients Quantity
US Eggs 4 nos
Mushrooms 80 gm
Black olive 1 tbsp
Dried Parsley 1 tsp
Garlic granules 1 tsp
Sun-dried tomato paste 30 gm
Tortilla 2 nos
Salt & Pepper To taste

 

Method of Preparation: 

  • Break the eggs and mix it with garlic, parsley and seasoning.
  • Slice the mushrooms and black olives and keep aside.
  • Spread the sundried tomato paste on top of the tortilla bread evenly.
  • Heat a pan and pour the egg mixture swirling evenly on all sides.
  • Place the sliced mushrooms and the black olives on top of the omelettes
  • Cover the omelette with the tortilla bread the spread facing down.
  • Flip the omelette and remove from pan.
  • Roll the tortilla bread with the omelette and serve hot.

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About the Contributor

Rusafeeda Sulaiman

An avid food lover, Professional chef and ICCA Alumna.

 

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January 13, 2021

Deviled Eggs

A classic deviled eggs recipe with the added goodness of avocado, sweet potato and beetroot, making it a great wholesome appetizer.

 

Recipe Card

Ingredients Quantity
US Large Eggs 3 nos
Greek yoghurt plain 3 Tbsp
Veggie puree: Avocado, sweet potato, and beetroot 3 Tbsp each

 

Lemon 1 tsp
Salt and pepper To taste
Paprika 3 gm

 

Method of Preparation:

  • Boil eggs either on the stove or Instant Pot. Place in ice water and let the eggs cool.
  • Prepare the puree. Steam your vegetable until tender (sweet potato and beetroot). After cooked mash with a fork or use a food processor or blender.
  • Set vegetables aside to cool. (You can, of course, cook a larger batch of whichever vegetable you choose and save it for another meal or recipe!)
  • Peel the eggs and slice each in half lengthwise. Place the yolks into a bowl and the yoghurt, one variety of vegetable puree, salt, and paper, and mash with a fork to combine thoroughly. Taste and adjust the salt as needed.
  • Spoon filling into a piping bag and add it inside the egg white. Place into the fridge until just before serving. When ready to serve.
  • Sprinkle paprika for an added flare. Serve immediately.

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About the Contributor

Essam Ali Al Bor

A marketing professional, food enthusiasts and currently, ICCA Dubai Professional Program Student.

 

 

 

 

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